Dal Dhokli Recipe| How To Make Gujarati Dal Dhokli

Dal Dhokli is one of those dishes I did not take to immediately. I grew up not liking it, though my grandmother was known to make an extremely delicious version. Over time, though, I acquired a taste for it – even started loving it – and making it myself. In today’s post, I will be sharing a Dal Dhokli recipe, the way I have known it.

Gujarati Dal Dhokli

What is Dal Dhokli?

Dal Dhokli is a traditional Gujarati dish, a simple thing at heart. Wheat flour is spiced and bound into a dough, which is then rolled out into circles and cut into little diamonds (the ‘dhokli’). These diamonds are then cooked in a very flavourful lentil broth (the ‘dal’). There are, thus, two major components to this dish – the sweet-spicy-tangy-salty dal, which is similar to the Gujarati Khatti Meethi Dal, and the dhoklis. The combination of the two is very delicious, very filling, and very satisfying. It wouldn’t be wrong to call the Dal Dhokli a Gujarati version of pasta, me thinks. 🙂

The list of ingredients for the Dal Dhokli might seem long and the proceedure daunting, but it is actually not a very difficult dish to prepare. It might take a bit of practice to perfect, but that’s not a tall ask. I would urge you to try it out, if you haven’t already. It’s not just a delicious confection, but a very healthy one too, made using minimal oil. It is a complete meal in itself, which does not require any accompaniments. It is the perfect lockdown recipe too, requiring the bare minimum of ingredients, though you can jazz it up with more vegetables if you want to.

Dal Dhokli Recipe| How To Make Gujarati Dal Dhokli

Here is how we make it. My grandmother learnt how to make Dal Dhokli from her Gujarati neighbours, back when we were living in Ahmedabad. The recipe passed on to my mother, and then to me. While this recipe is very, very close to authentic, I have also outlined in the ‘Tips & Tricks’ section how to make it even more traditional.

I had put up a straight-from-the-heart post about making Dal Dhokli on my Instagram feed some time ago, and many readers were interested in the recipe. So, for all of you lovely folks out there, here’s the recipe!

Ingredients (serves 4):

For the dhokli:

1. 3/4 cup wheat flour + more as needed for dusting

2. Salt to taste

3. 1/2 teaspoon red chilli powder

4. 1/4 teaspoon turmeric powder

5. A pinch of asafoetida

6. 1/4 teaspoon carom seeds (ajwain)

7. 1 teaspoon oil

For the dal:

1. 1/2 cup toor dal

2. 2 tablespoons raw groundnuts

3. A small lemon-sized ball of tamarind

4. 1 medium-sized tomato (optional)

5. 3-4 green chillies (optional)

6. 1/2 tablespoon oil

7. 3/4 teaspoon mustard seeds

8. 2 pinches of asafoetida

9. Salt to taste

10. Red chilli powder to taste

11. 1/4 teaspoon turmeric powder

12. 1 tablespoon jaggery powder or to taste

13. 3/4 teaspoon garam masala or to taste

14. 1 tablespoon finely chopped coriander

Method:

Top left and right: Steps 1 and 2, Centre left and right: Step 3, Bottom left: The dough for the dhokli is ready and resting, Bottom right: Step 4

1. Soak the tamarind in a little boiling water for at least 15 minutes, for it to soften. Let it cool down completely.

2. Next, we will cook the toor dal and groundnuts. Wash the toor dal thoroughly and drain out the water. Take the washed and drained toor dal in a wide vessel and add in just enough water to cover it completely. Inside the vessel, place a small bowl with the groundnuts and about a tablespoon of water. Place the vessel inside a pressure cooker. Pressure cook on high flame for 7-8 whistles or till the toor dal is completely cooked. Let the pressure release naturally.

3. Now, we will prepare the dough for the dhokli. Take the wheat flour in a large mixing bowl. Add in the salt, turmeric powder, red chilli powder, carom seeds and asafoetida. Adding water little by little, bind everything into a soft dough, similar to roti dough. When done, add a teaspoon of oil to the dough and knead for a couple of minutes. Let the dough rest, covered, till we are ready to use it.

4. Prep the tomato and green chillies now, if using them. Chop the tomato finely. Slit the green chillies length-wise. Keep these ready.

Top left: Step 5, Top right and centre left: Step 6, Centre right, bottom left and right: Step 7

5. When the soaked tamarind has completely cooled down, extract all the juice out of it. You may use water as needed to help with the extraction. Filter out seeds and impurities, if any.

6. When the pressure from the cooker has completely gone down, get the cooked toor dal out. Mash it well. Keep the cooked groundnuts aside.

7. Next, we will prepare the dhokli. Take a small ball of the dough, dust it with wheat flour, and roll it out into a thin circle (like a roti). Make sure that the dough is rolled out evenly and thinly; only then it will cook easily and the dish will taste lovely. Now, use a pizza cutter or knife to cut the circle into small diamond-shaped pieces. Collect the pieces in a plate.

Top left: Step 8, Top right and centre left: Step 9, Centre right: Step 10, Bottom left and right: Steps 11 and 12

8. Use all the dough to roll out thin rotis, in a similar manner, and cut them up into little diamond shapes. Collect all the little pieces in the same plate – these are your dhokli. Keep these covered till further use.

9. Now, we will prepare the dal. In a large vessel, heat the oil. Add in the mustard seeds and allow them to sputter. Add in the asafoetida, cooked groundnuts and slit green chillies. Let these ingredients stay in for a couple of seconds.

10. Next, add the chopped tomato to the vessel, if using. Also add in a little water and a bit of salt. Cook on high flame till the tomato turns mushy.

11. Add the tamarind extract to the vessel. Cook for 3-4 minutes or till the raw smell of the tamarind goes away.

12. Now, add the cooked and mashed toor dal to the vessel. Add salt to taste, turmeric powder and red chilli powder, along with 1-1/2 to 2 cups of water. Mix well. The mixture should be watery at this stage, as it will thicken up later.

Top left and right, centre left: Step 13, Centre right: Step 14, Bottom left and right: Steps 15 and 16

13. Add in the jaggery powder and garam masala. Mix well. Taste and adjust salt and spices if needed. Cook the mixture on high flame till it comes to a boil.

14. At this stage, reduce the flame to medium. Add all the dhokli we prepared earlier, to the vessel. Give the mixture a stir.

15. Cook everything together for 12-15 minutes or till the dough is completely cooked. You will need to stir intermittently to prevent sticking to the bottom of the vessel. The mixture will have thickened up quite a bit now, but it should still be on the runny side – it will thicken even further. Switch off gas at this stage.

16. Mix in the finely chopped coriander. Your Dal Dhokli is ready. Serve it hot or warm.

Is this recipe vegan and gluten-free?

This Dal Dhokli is completely vegetarian and vegan (plant-based). However, it is not gluten-free due to use of wheat flour and asafoetida (which may contain wheat flour, to a lesser or greater extent).

This recipe is also free of onion and garlic.

#LockdownRecipes at Foodie Monday Blog Hop

This recipe is brought to you in association with the Foodie Monday Blog Hop.

The Foodie Monday Blog Hop is a group of passionate food bloggers who share recipes based on a pre-determined theme, every Monday. With India going through a terrible second Covid wave at the moment and lockdowns are in place in several states across the country, we decided to put together some #LockdownRecipes this week. This Monday, the group members will be showcasing simple recipes using minimal ingredients, and I couldn’t think of anything better than this Dal Dhokli.

Narmadha, the warm, friendly and talented author of Nams Corner, was the one who suggested the week’s theme. I especially love the heritage Tamilnadu dishes and kids’ special recipes on her blog. The Thalippu Vadagam recipe she shared a while ago has me intrigued – can’t wait to try it out!


Tips & Tricks

1. Make sure the rotis are rolled out evenly and very thin. Only then will they cook easily and the Dal Dhokli will taste delicious. The dough must be soft and pliable.

2. The traditional Dal Dhokli recipe uses kokum (Garcinia Indica) as a souring agent. I don’t always have kokum at home, so I prefer using tamarind instead. My grandmother would use tamarind in Dal Dhokli, and I continue to do the same. Adjust the amount of tamarind you use as per personal taste preferences. You may use lemon juice as a souring agent instead.

3. Adjust the quantity of water you use in the dal as needed. Remember that it needs to be quite watery (but flavourful) before adding in the dhokli. It will thicken as the dhokli cooks, but should still be quite runny when you finish. It thickens up quite fast.

4. Dal Dhokli is best served piping hot or warm. If you are making it ahead of time, do heat it up before serving. You might need to adjust the water, salt, spices and sourness before serving, if it has thickened up too much.

5. You will need a big vessel for the Dal Dhokli to cook. The vessel should not be overcrowded, and the dhokli should have space to move around. I use a large, 8-litre pressure cooker bottom to cook the Dal Dhokli.

6. Many Gujarati families do prepare the Dal Dhokli without the garam masala. I use it simply because my grandmother also used to, and I like it that way. Feel free to leave it out if you so prefer.

7. Make sure the toor dal is completely cooked before using it in the dish.

8. You may add vegetables like beans, carrot and green peas to the Dal Dhokli too, as Mayuri ji of Mayuri’s Jikoni kindly pointed out to me. I have most commonly had Dal Dhokli cooked with cluster beans (gavarphali) at the homes of my Gujarati friends – I absolutely love the flavour the beans add to the dish.

9. You may leave out the tomato and green chillies, and keep the Dal Dhokli plain and simple. Mayuri ji tells me that when no veggies or lentils are available, the dhokli can even be cooked in water, with the tempering, salt and spices added in. Isn’t this one super adaptable recipe, just perfect for the lockdown?

10. This is a no-onion, no-garlic recipe, but you may add them in if you prefer. Ginger paste can be added in as well.

11. You may cut out the dhokli as small or large as you prefer. I prefer keeping the diamonds really small – I feel the Dal Dhokli tastes better that way. A pizza cutter works best for cutting out the dhokli, but you may use a knife instead too.

12. Do not skip the jaggery used in the recipe, as it is an important component of the Dal Dhokli. The dish is supposed to be a mix of sweet, salty, spicy and sour. I have used jaggery powder here, instead of which you may use regular jaggery or sugar.

13. Here, I have prepared the dhokli first and then the dal. However, you may set the dal cooking first, simultaneously rolling out the rotis and adding them to the dal to cook.

14. You may add lesser dhokli to the dal than what I have suggested above. Any excess dough can be converted into Masala Rotis – roll it out into rotis and cook on both sides on a hot pan, with some oil drizzled around them.

Did you like this recipe? Do tell me, in your comments!

Vegetable Sandwich| Bombay Sandwich

I write this post gripped in a wave of nostalgia, flooded with fond memories of the times when we were living in Ahmedabad. I love the diverse street food the city has to offer, and the fact that you could have a delicious meal in just about 30 rupees (I’m talking pre-2009). I’m not sure if things have changed now, but I am definitely sure that the city still continues to offer some brilliant street food that does not cost an arm and a leg. The recipe I’m going to share with you all today is for Bombay Sandwich or Vegetable Sandwich, the way I grew up eating it, something I dearly love.

Bombay Sandwich aka Vegetable Sandwich

What is a Bombay Sandwich?


It is a kind of sandwich made using vegetables, hugely popular in Mumbai. It’s available by the street-side and in several restaurants in Mumbai, and the same goes for Ahmedabad as well. Bombay Sandwich aka Mumbai Sandwich aka Vegetable Sandwich is a big-time favourite in Ahmedabad as well.

The Bombay Sandwich most commonly contains slices of cucumber, onion, tomato, boiled beetroot and potato – with so many veggies going in, this is a healthy sandwich I say! 😜 There’s butter and spicy green chutney going in too, which makes the sandwich super delicious. In Ahmedabad, the sandwich would be served without toasting, on a little square of newspaper, with tomato ketchup on top, over which thin sev would generously be drizzled. It would be served freshly made, with a flourish of chaat masala on top – a veritable treat in itself.

#CookInAJiffy with Foodie Monday Blog Hop


As a teenager in Ahmedabad, I remember making a hearty meal of two of these sandwiches, from Ajit’s, my favourite stall on Ashram Road. I would visit at least once a week, but now, I don’t know if the stall still exists. Anyhow, my visits taught me what an absolute breeze a Bombay Sandwich is to whip up, delish as it is. As I moved to Bangalore, I started making it myself and it was an instant hit with my extended family. I continue to make it often – it’s comfort food for when  I’m not feeling great, it’s an easy meal on days when I don’t really want to cook.

When #CookInAJiffy was announced as the theme for Foodie Monday Blog Hop this week, I instantly knew that I had to write about my beloved Vegetable Sandwich aka Bombay Sandwich. The Foodie Monday Blog Hop is a group of passionate food bloggers who share recipes based on a pre-determined theme, every Monday.

It was Sujata ji, the talented blogger at Batter Up With Sujata, who suggested the theme for the week. I love the innovative recipes Sujata ji comes up with, like these Semolina Blueberry Custard Cupcakes and Eggless Fresh Fruit Cake With Black Carrot.

How to make Vegetable Sandwich


Here is how to go about it.

Ingredients (makes 4 sandwiches):

1. 8 slices of bread

2. Salted butter, as needed 

3. Green chutney, as needed

4. 1 small beetroot 

5. 1 small potato 

6. 1 small English cucumber 

7. 1 small tomato 

8. 1 small onion 

9. A little chaat masala, to drizzle on the sandwiches

10. Fine sev, as needed (optional)

11. Tomato ketchup, as needed

Method:

1. Cut the potato into two halves. Transfer to a vessel, and add in enough water to cover the potato halves. Place the vessel in a pressure cooker. Pressure cook for 4 whistles or till well cooked. Let the pressure release naturally.

2. Similarly, cut the beetroot into two halves. Transfer to a vessel, and add in enough water to cover the beetroot fully. Place the vessel in a pressure cooker. Pressure cook for 4 whistles or till well cooked. Let the pressure release naturally.

3. When the pressure from the cooker has completely gone down, peel the potato and beetroot. Cut both the potato and beetroot into  slices. Keep aside.

4. While the pressure is going down, prep the other veggies we will need to use in the sandwich. Chop the cucumber and tomato into thin slices. Peel the onion and cut into thin rounds. Keep aside. 


Left top and bottom: Steps 1 and 2, Right top and centre: Steps 3, Bottom right: Step 4

5. Spread some butter evenly on one slice of bread. Spread some green chutney evenly on the other slice. 

6. Place the bread slice with green chutney on a plate. Arrange a couple of slices of the boiled potato and beetroot on top of the green chutney. Then, spread a few slices of tomato, onion and cucumber on top of this. Drizzle some tomato ketchup on top of this and sprinkle a bit of chaat masala. (Avoid the ketchup and chaat masala if you are planning to use sev).


Top left: Step 5, Right top and centre: Step 6, Bottom right and bottom left: Step 7 (using sev)

7. Now, close the sandwich using the other bread slice which has butter spread over it. If you are using sev, drizzle some tomato ketchup over the sandwich. Sprinkle a generous quantity of sev over the ketchup and add some chaat masala. Serve the sandwich immediately.


The making of a Vegetable Sandwich, without sev

8. Prepare sandwiches from all the slices of bread, in a similar manner. Cut each sandwich into 4 pieces, and serve immediately.

Tips & Tricks


1. You can use any type of bread you prefer. Ideally, use a good-quality, whole wheat bread made without artificial colouring or flavouring agents, which is free of preservatives.

2. For best results, slice the vegetables thinly.

3. Use the fine variety of sev, popularly called ‘zini sev‘ or ‘nylon sev‘, for best results. It is a bit tough to find in Bangalore, though. The nylon sev from Garden is quite good, but it’s not easy to come across it. Make the sandwich without the sev for a healthier alternative – it still tastes awesome!

4. Here’s a detailed recipe for green chutney, the way I make it. I use the same chutney for my chaats and sandwiches. Keep the chutney thick for best results. A watery chutney will make the sandwich soggy.

5. I prefer having this Bombay Sandwich as is, without grilling. However, you may grill them if you so prefer.

6. Use the no-seed variety of cucumber – also called ‘English cucumber’ or ‘European cucumber’ – for best results.

7. The Bombay Sandwich is best consumed immediately after preparing.

8. I don’t cut off the edges of the bread slices. You may, if you prefer to do so.
9. You can make the sandwich sans onion, if you so prefer. The green chutney can also be made without onion and garlic, if you don’t prefer using them.

10. I have used Amul salted butter and home-made tomato ketchup here. You may use a store-bought version of the latter instead, too.

Did you like this recipe? Do tell me, in your comments!

Vatana Valor Bateta Tuver Nu Shaak| Gujarati Winter Special Curry

So, I finally got around to putting up, on the blog, the recipe for one of my most favourite Gujarati curries ever!Vatana Valor Bateta Tuver Nu Shaak is a heritage Gujarati dish, a classic. It is an absolutely delicious curry, veggies cooked in a green spice paste made using green chillies, coriander, ginger and garlic. An out-and-out flavour bomb this is!

Vatana Valor Bateta Tuver Nu Shaak, an eternal favourite at home!

More about this Vatana Valor Bateta Tuver Nu Shaak

Variations of this sabzi are prepared in Gujarati households everywhere, with the season dictating the major ingredients that go into it. The recipe I’m sharing today includes winter-special produce like vatana (Gujarati for green peas) and tuver dana (pigeon peas), along with valor (hyacinth beans) and bateta (potatoes). Towards the end of this post, I will also tell you how this curry is prepared in other seasons, as well as a few little tweaks you can make to this dish.

Top: Pigeon peas, Bottom left: Fresh green peas, Bottom right: Hyacinth beans.

This is a one-pot recipe, a dish you can prepare in a small pressure cooker. Once you have the ingredients ready, the curry can be put together in just a few minutes. With some hot phulka rotis or plain parathas, this makes for a brilliant side.

How to make Vatana Valor Bateta Tuver Nu Shaak

My grandmother learnt this recipe from a Gujarati friend of ours, years ago, back when we were living in Ahmedabad. It passed on to my mother over the years, and then to me. We have made this curry so many hundreds of times over – it was always a huge favourite at our place, and it still is.Here is how we make it.Ingredients (serves 4): To grind:

  1. A fistful of fresh coriander leaves
  2. A 1-inch piece of ginger
  3. 4-5 cloves of garlic
  4. 2 tablespoons peanuts
  5. 2 green chillies

Other ingredients:

  1. 2 cups of hyacinth beans (valor or avarekkai)
  2. 1 medium-sized potato (bateta or urulaikizhangu)
  3. 1 cup fresh shelled pigeon peas (tuver dana or tuvarai)
  4. 1 cup fresh shelled green peas (vatana or pattani)
  5. 1/2 tablespoon oil
  6. 1/2 teaspoon mustard seeds
  7. 3/4 teaspoon carom seeds (ajwain, ajmo or omam)
  8. 2 pinches of asafoetida
  9. 1 tablespoon brown sesame seeds
  10. Salt to taste
  11. 1/2 teaspoon turmeric powder
  12. 3/4 teaspoon garam masala (optional)
  13. 1-1/2 tablespoon jaggery powder
  14. Red chilli powder to taste (optional)
  15. 1-1/4 cup water or as needed

For garnishing:

  1. Grated fresh coconut, as needed

Method: 1. We will start by prepping the vegetables needed to make the curry. Remove the tops, ends and strings from the hyacinth beans. Chop each one into two pieces. Measure out the shelled pigeon peas and green peas. Peel the potato and chop into large cubes. Keep aside.2. Next, we will prepare the paste required for the curry. Chop the coriander leaves roughly and add them to a mixer jar. Peel the garlic cloves and ginger, chop roughly, and add to the mixer jar too. Chop up the green chillies as well, and add to the mixer jar. Add in the peanuts too. Grind everything together to a smooth paste, along with a little water. Keep aside.

Top: Step 1, Bottom left and right: Steps 2 and 3

3. Now, we will start preparing the curry. Heat the oil in a small pressure cooker bottom. Add in the mustard seeds, and allow them to sputter. Then, add in the carom seeds, asafoetida and sesame seeds. Allow these ingredients to stay in the hot oil for a few seconds.4. Turn the flame to low-medium now. Add in all the vegetables we prepped earlier.5. Also add in salt to taste and the turmeric powder. Mix well, gently.6. Add in the jaggery powder and garam masala, if using. Mix everything gently but well.7. Now, add in the spice paste we ground earlier.

Top left and right: Steps 3 and 4, Bottom right: Step 5, Bottom left: Step 6, Above bottom left: Step 7

8. Wash the mixer jar with about 1/4 cup of water and add this to the pressure cooker bottom too.9. Add about 1 more cup of water to the pressure cooker bottom, or as needed to adjust the consistency of the curry. You need to keep the flame at low-medium. Mix well.10. Taste and adjust salt and jaggery if needed. Add in red chilli powder if the spiciness is not enough. Mix well.11. Now, close the pressure cooker and put the whistle on. Increase the flame to high. Allow 3 whistles on high flame. Let the pressure release naturally.12. When the pressure has completely gone down, open the cooker and mix up the curry gently. Your Vatana Valor Bateta Tuver Nu Shaak is ready. Serve it hot or warm, garnished with grated fresh coconut, with rotis or plain parathas.

Top left and right: Steps 8 and 9, Above bottom left: Step 10, Bottom left: Step 11, Bottom right: The curry, just after the pressure has gone down fully and the cooker has been opened

Tips & Tricks

1. Adjust the quantity of salt, green chillies and jaggery powder as per personal taste preferences.2. The garam masala is purely optional, but I would highly recommend using it. It adds a lovely flavour to the curry. You may use dhana-jiru (powdered coriander seeds and cumin), that quintessential spice in a Gujarati kitchen, instead of the garam masala.3. Adjust the quantity of water as needed.4. Using the red chilli powder is optional too. If the green chillies are hot enough, you may skip the red chilli powder entirely.5. I have used a small 5-litre pressure cooker to make this curry.6. You may roast the peanuts before adding them to the mixer jar. I usually don’t.7. You may add some fresh grated coconut while preparing the spice paste too. I usually don’t. I prefer garnishing the curry with fresh coconut instead.8. Adjust the number of whistles depending upon the make of your pressure cooker and the amount of water you are using. The above recipe works perfectly for us. Keep in mind that all the veggies need to be cooked through, but not overly mushy.9. Chop the potato into large cubes, to prevent them from getting too mushy.10. I have included the Gujarati and Tamil names of all the vegetables I have used in this curry, for better understanding.11. You may even make this curry in a pan. We have always used a pressure cooker to do so.12. I have used home-made garam masala here. You may use a store-bought version instead, too.13. This is almost an Undhiyu, but not quite. It uses way fewer ingredients than the Undhiyu and far less time, but tastes quite similar.14. The rule of thumb in this recipe is to use a 1:1:0.5 ratio of soft vegetables, seeds like green peas and pigeon peas, and root vegetables. If this ratio is maintained well, it gives a great consistency to the curry.15. A dash of lemon juice can be added, once the curry is ready. It is purely optional, and I usually skip it.16. This is a completely vegetarian and vegan preparation, suited to those following a plant-based diet. It can be made gluten-free too, by skipping the asafoetida used in the tempering. Most commercial brands of asafoetida available in India use wheat flour, to a lesser or greater extent – they are, therefore, best avoided when one is following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you could definitely use it.

Variations to the recipe

1. I have used 1 cup each of pigeon peas and green peas here. You may use 2 cups of pigeon peas or green peas instead.2. Skip the garlic in the spice paste, if you do not prefer it.3. I have used hyacinth beans here. You may use Surti papdi instead – a special variety of beans commonly available in Gujarat, especially in the winters. However, papdi is not found in South India. I have found that snow peas or sugarsnap peas work well in place of the hyacinth beans too. Bangalore peeps, you get snow peas and sugarsnap peas at Namdhari’s, in the winters.4. All vegetables used here are fresh. You may use frozen ones too, if you are in the practice of stocking them.5. In the summers, this curry can be made with frozen green peas, hyacinth beans and brinjals.6. You can substitute the potato for a carrot. You can even use a mix of potato and carrot.7. Methi muthiya can be added to this curry too, for extra flavour. I usually avoid them.8. I have used shelled fresh edamame (immature soya beans) in place of pigeon peas in this curry, and loved it too. I found the edamame in Namdhari’s, Bangalore.9. If you have access to shelled hyacinth beans or field beans (valor dana in Gujarati, avarekottai in Tamil), you can add those to the curry too.Did you like this recipe? Do tell me, in your comments!

Dhania Panchajeeri Recipe| Dhania Panjeeri For Janmashtami

Dhania Panjeeri – Panchajeeri in Gujarati – is one of the offerings commonly prepared in North India, on the occasion of Janmashtami. Growing up in Ahmedabad, Janmashtami (the birthday of God Krishna) used to be a grand occasion, celebrated with great pomp and gusto. I remember visiting the temple near our place at midnight, on Janmashtami eve, and getting a chance to swing Baby Krishna who would be sleeping in a beautifully decorated cradle. This would be followed by an offering of Dhania Panchajeeri, which I would absolutely adore. Till date, it is this dish that I can associate the most with Janmashtami, and I’m here today to share the recipe for the same.

What goes into Dhania Panchajeeri?

Dhania Panchajeeri, also called Dhania Panjeeri or Dhaniya Prasad, is a mildly sweet dish with hints of spice in it. It contains dhaniya or whole coriander seeds as well as dry ginger powder, both of which aren’t very common ingredients in sweet dishes. It is very nutritious, with the addition of healthy ingredients like nuts and makhana (foxnuts).

There is another type of Panchajeeri made in Gujarat and other parts of North India, which uses wheat flour. Some versions also use edible gum or gond. However, this Dhaniya Panchajeeri includes neither wheat flour nor edible gum.

I learnt this Dhania Panchajeeri recipe from a Gujarati friend of mine years ago, and have always been making it this way. It is super easy to prepare, and can be readied in just a few minutes if you have all the ingredients ready.

How to make Dhania Panchajeeri

Here is how I go about it.

Ingredients (makes about 1 cup):

  1. 1 teaspoon ghee
  2. 1/4 cup whole coriander seeds (dhania)
  3. 1/2 cup foxnuts (makhana)
  4. 1/2 cup dry coconut powder
  5. 1 tablespoon almonds
  6. 1 tablespoon cashewnuts
  7. A little less than 1/2 cup sugar
  8. 1/4 teaspoon cardamom powder
  9. 1/2 teaspoon dry ginger powder

Method:

1. Heat the ghee in a heavy-bottomed pan. Add in the coriander seeds, cashewnuts, almonds and foxnuts , and turn the flame down to medium. Roast on medium flame for 2-3 minutes or till the coriander seeds begin to emit a lovely fragrance. Ensure that the ingredients do not burn.

2. Now, add in the dry coconut powder. Turn the flame down to the lowest. Roast the ingredients for a few seconds. Switch off gas.

3. Immediately transfer the roasted ingredients to a plate. Allow to cool down fully.

4. When all the roasted ingredients have completely cooled down, transfer them to a mixer jar. Add in the sugar. Pulse a few times, till you get a powder that is just slightly coarse. Stop at intervals to open the mixer jar and mix up the ingredients. When done, transfer to a clean, dry, air-tight box.

Is this Dhania Panchajeeri vegan and gluten-free?

This recipe is completely vegetarian, but NOT vegan because of the addition of ghee. You can substitute the ghee with coconut oil to make it vegan or plant-based.

This is a completely gluten-free preparation.

Tips & Tricks

1. Make sure the ingredients do not burn while roasting. This might alter the taste of the Dhania Panchajeeri.

2. I have used Khandsari sugar here, in place of the regular refined sugar that is usually used. You can use refined sugar too.

3. Different families have different versions of Panchajeeri – some add in rose petals or banana slices, while some use Khus Khus (poppy seeds) or Char Magaz seeds (a mix of watermelon, musk melon, cucumber and pumpkin seeds). I prefer keeping it simple and basic, the way I have stated above.

4. Make sure the roasted ingredients have fully cooled down, before grinding.

5. You can keep the texture of the Dhania Panchajeeri as coarse or fine as you prefer. I prefer keeping it mostly fine, just slightly coarse.

6. The Dhania Panchajeeri can be stored refrigerated for at least 20-30 days.

7. Use a heavy-bottomed pan only for roasting.

Did you like this recipe? Do tell me, in your comments!

Gujarati Bhakri Pizza| Whole Wheat Pan Pizza

Ever heard of Bhakri Pizza? It is the Gujarati version of thin-crust pizza, and an eternal favourite of mine. The crust of this pizza is made using whole wheat flour, cooked crisp. So, so very delicious! This Bhakri Pizza is sold in street-side carts all over Ahmedabad, and I grew up eating and loving it. Today, I am here to tell you how to go about making it at home.

Gujarati Bhakri Pizza or Whole Wheat Pan Pizza

A closer look at the Bhakri Pizza

The base of the Bhakri Pizza is a bhakri, a popular snack in Gujarati households. Like I was saying earlier, to make the bhakri, wheat flour is bound into a firm dough, with a couple of other ingredients added in. The dough is then rolled out into small discs and cooked on a hot pan till crisp. They can also be baked in an oven.

The bhakri is crispy and crunchy, and holds the toppings of the pizza beautifully. It makes for a clever and wonderful replacement to the maida base used in regular pizza. Bhakri Pizza is definitely healthier and way lighter on the tummy, but every bit just as delectable.

A sweetish sauce is usually spread on the bhakri, which I prefer making at home from scratch, the healthy way. I also add a number of vegetables to the pizza, increasing its nutritive value. The addition of good, unadulterated grated cheese on top makes it all the more flavourful and healthier.

The loaded Bhakri Pizza is then cooked covered on a hot pan till the cheese melts, or baked for a short while. Voila – cute little pizzas are ready! They are perfect for evening snacks or a light dinner, for children and adults alike. We make these for dinner often, as everyone in the family loves them, including my little daughter.

Gujarati Bhakri Pizza recipe for Foodie Monday Blog Hop

This recipe for Bhakri Pizza is brought to you in association with the Foodie Monday Blog Hop.

The Foodie Monday Blog Hop is a group of food bloggers who share recipes based on a pre-determined theme, every Monday. The theme this week is #MunchkinMeals, wherein we are sharing healthy, kid-friendly recipes.

The theme for the week was suggested by Narmadha, author of the wonderful blog Nams Corner. I’m in love with this flavourful Paneer Tikka Pizza and this healthy Whole Wheat Cheese Burst Pizza from Narmadha’s blog. Can’t wait to try them out!

How to make Bhakri Pizza

The detailed recipe follows.

Ingredients (makes about 10 pieces):

For the bhakri base:

  1. 1 cup whole wheat flour
  2. Salt to taste
  3. 1/4 teaspoon turmeric powder
  4. 1/2 teaspoon red chilli powder
  5. 1 tablespoon oil + more for making the bhakris

For the pizza sauce:

  1. 6 medium-sized tomatoes
  2. 1 small onion
  3. Salt to taste
  4. Red chilli powder to taste
  5. 1 tablespoon of jaggery powder or to taste
  6. About 1/2 tablespoon dried Italian herbs

For the toppings:

  1. 1 medium-sized capsicum
  2. 1 medium-sized onion
  3. 4 tablespoons sweet corn kernels
  4. 2 tablespoons red paprika slices or as needed
  5. Grated cheese, as needed
  6. Dried Italian herbs, as needed

Method:

1. We will start with preparing the dough for making the bhakris. Take the whole wheat flour in a large mixing bowl. Add in the salt to taste, turmeric powder and red chilli powder. Adding in water little by little, bind into a firm dough. When the dough is ready, add in the 1 tablespoon of oil, and knead a couple more times. Let the dough rest, covered, till we are ready to prepare the pizza, at least 15-20 minutes.

Preparing the dough for the Bhakri Pizza

2. Now, we will get the pizza sauce ready. For this, chop the tomatoes into quarters. Peel and chop the onion roughly. Puree the tomatoes and onion together in a mixer, without adding any water. Transfer this puree to a heavy-bottomed pan, and place on high heat. Cook on high flame till the mixture begins to thicken, 4-5 minutes. You will need to stir intermittently to make sure the mixture doesn’t stick to the bottom of the pan. The raw smell of the tomatoes should go away completely. At this stage, add in the salt, red chilli powder and sugar. Cook for a couple of minutes or till it thickens to a spreadable consistency. Switch off the gas and add in the mixed Italian herbs. Allow the pizza sauce to cool down fully.

Preparing the sauce for the Bhakri Pizza

3. In the meantime, let us get the toppings for the pizza ready. Chop the capsicum length-wise and the onion finely. Grate the cheese and keep it ready. Keep the sliced red paprika slices and sweet corn kernels ready.

Getting the toppings ready

4. Now, we will prepare the bhakris for the pizza base. Place a thick dosa pan on high heat. Divide the dough we prepared earlier into 10 small balls or so. Roll out each ball into a small circle, slightly thicker than a phulka roti. Prick some holes all over it, on both sides, using a fork – this will ensure that the dough does not puff up and that the bhakri turns out nice and crispy. Place the rolled-out disc on the hot dosa pan, and spread some oil all over it. Cook till brown and crisp on both sides, pressing with a spatula intermittently, ensuring that the bhakri does not burn. Prepare all the bhakris in a similar manner, and allow them to cool down.

Preparing the bhakris for the pizza

5. We will start making the pizza when the bhakris and the sauce have cooled down enough to handle. Now, spread some of the prepared pizza sauce on each bhakri, and lay out the toppings over it. Spread a generous amount of the grated cheese over the toppings. Cook, covered, on low-medium flame on a hot dosa pan for a couple of minutes or till the cheese melts. Serve the Bhakri Pizza immediately, cut into quarters and garnished with some dried Italian herbs.

The making of the Bhakri Pizza

Tips & Tricks

1. Some families add a bit of fine semolina aka sooji or rava to the wheat flour, to make the bhakri more crispy. We don’t.

2. I have used regular store-bought whole wheat flour here, from Ashirwad. I usually make this with flour ground from whole wheat in a mill, but we haven’t been able to do that in a while and hence the store-bought flour.

3. Some ajwain (carom seeds) can be added to the bhakri dough to make it more flavourful. I don’t, because my daughter doesn’t like it.

4. Use the more tart country (Nati) tomatoes – as opposed to ‘farmed’ ones – to make the sauce. They are more flavourful and make for a delicious sauce.

5. A few cloves of garlic can be added to the sauce too. I have skipped them here.

6. Sugar can be added to the sauce, in place of the jaggery powder. I prefer using the latter. Adjust the quantity as per personal taste preferences.

7. Make sure you cook the bhakris on low-medium flame, till they get nice and crisp. Also, don’t forget to prick the dough on both sides – this is crucial.

8. I have used dried Italian herbs from Keya here. You can even make them from scratch, at home.

9. Use a good-quality cheese to make the pizza as healthy as possible. I have used Akshayakalpa’s organic Aged Cheddar here.

10. Use any veggies that you prefer as toppings for the pizza. Here, I have used whatever I had available. Olives can be added too, but I skipped them since I didn’t have any.

11. Any leftover pizza sauce can be bottled and refrigerated. It stays for 10-12 days when stored this way.

12. You can bake the bhakris instead of making them on the stovetop. I prefer the stovetop.

13. You may skip using the red chilli powder and turmeric powder in the bhakri dough, if you so prefer.

Did you like this recipe? Do let me know in your comments!